Tiny hazelnut shortbread sandwiches filled with a rich layer of dark chocolate. That sensual play between the chocolate and hazelnut is renowned of course, and now you can enjoy it to your heart’s content.
I came across this recipe for baci di dama while looking for something else, and as soon as I saw it I knew I had to make it.
Sweet memories filled my mind and heart as I remembered my experiences with this special sweet, also known as “kisses of dama Tortona,” after the place Tortona, Piedmont, where they were invented in the second half of the 19th century.
Jump to:
One of my favorite jobs as a young person was working at Torrefazione Italia—a legit Italian coffee shop—in Vancouver, Canada.
The decor was filled with hand-painted griffins, coffee was to die for, and the pastries were even better!
We served real Italian pastries made with quality ingredients. No additives. No junk.
These types of desserts are hard to find in North America, and while eating copious amounts of baci di dama, apricot buns and the rest at the time, I was doing so because they were wholesome.
There’s something completely different about desserts made with whole ingredients, versus the usual desserts you buy in stores. These do not exist in the same universe.
That’s why you must try these baci di dama. What I’m sharing uses very few ingredients, so you’ll need to pay attention to each step to achieve success. You got this!
Baci di Dama drink pairings
- Pair with Italian espresso, Italian espresso latte, or cappuccino
- For tea lovers, a simple black tea with milk
- Green tea would pair exceptionally well
- For herbals, try a rose tea or lemon balm
- Tulsi, also known as holy basil, with milk, would also be nice
- You could also try a flavorful berry tea - something with bold flavors
Chocolate
Use high quality bittersweet or semisweet chocolate chips for your chocolate layer. Do not skimp on quality. You want to savor that rich chocolate taste.
I recommend either Guittard for it’s rich complex chocolate flavor, or Ghirardelli’s sweeter cocoa taste.
According to America’s Test Kitchen, chocolate chips are preferred because they contain emulsifiers, and a thicker consistency that allows you to put more chocolate in your cookie. That’s a win!
Crumbly dough
If the dough is too crumbly, be sure to knead with your hands first to bring it together. If it isn’t coming together, add a teaspoon of cold water at a time, until it comes together.
Chill before baking
After shaping the cookies and before setting into the oven, refrigerate the dough for 1 hour to help them maintain a round shape. In the photos you can see I missed this step, and my cookies are flatter as a result.
Avoid overbaking
Over-baking will cause your cookies to be dry and crumbly. Look for a light brown color around the edges, and that’s enough!
Recipe for Baci di Dama (Lady’s Kisses)
Helpful Kitchen Tools:
- baking tray with parchment paper
Ingredients
- 1 ¼ cup roasted hazelnuts, without skin
- 1 ¼ cup icing sugar
- 1 ¼ cup flour 00, (see notes; sub with all-purpose)
- ¾ cup butter
- 1 cup bittersweet or semi-sweet dark chocolate chips
Instructions
roast the hazelnuts
- You can either purchase roasted hazelnuts or roast them yourself.
- To roast, heat oven to 350 degrees Fahrenheit, spread hazelnuts on an unlined baking tray and roast for 10-15 minutes until golden brown.
- Remove from the oven and transfer nuts to a large clean tea towel. Rub hazelnuts vigorously in the towel to remove their skins.
make the dough
- Pulse the hazelnuts in a mini chopper or food processor with the powered sugar until very fine.
- Add cold butter and flour and pulse about 30 seconds until well combined.
- Transfer to a mixing bowl or counter and knead by hand until smooth and held together. It’s important to knead as the warmth of your hands activate the butter and help the dough to stick together.
- Shape into a firm log, cover, and cool the dough in the refrigerator for at least 30 minutes. Longer is also okay. (To save time, try 15 min in the freezer.)
make the cookies
- Line a baking tray with parchment paper.
- Slice the log with a knife, then cut into smaller pieces of similar size.
- Form small balls (about ¾-inch) and place them on a baking sheet lined with parchment paper. Flatten each ball slightly with a finger.
- Refrigerate for 1 hour, then preheat oven to 350 degrees Fahrenheit and bake for 10-15 minutes, until lightly browned around the edges.
- Do not touch the cookies until they are completely cold.
finish the cookies
- Place half of the chocolate in the microwave in a microwave-safe bowl. Cook in 30-second intervals on 50% power. Stir gently with a spatula when the chocolate begins to melt, and avoid overcooking.
- The traditional way to melt chocolate is using a double boiler. In this method, steam is used for the heat. You want to use a low heat (barely simmering) and avoid overcooking.
- Allow the chocolate to cool slightly, then use a spoon to scoop up the chocolate onto the flat side of one cookie, then sandwich a second cookie on top. Repeat with the remaining cookies.
- Place baci di dama on a cooling rack, or simply in a cool place, until the chocolate is firm.
Notes
Storage
Store cookies in an airtight container at room temperature for up to one week.Flour 00
Flour 00 is a European designation that refers to finely ground flour, almost like the consistency of baby powder. This type of flour is available in North America from a number of purveyors. You can also substitute with all-purpose flour. All-purpose is a relatively fine flour.Nutrition
Andrea
So yummy - especially with only whole ingredients.